Abstract
The products and by‐products of Olea europaea L.: olive fruits (primary agricultural product), oils (primary agro‐industrial product), pomaces (agro‐industrial processing by‐product), and leaves (agricultural practices by‐product), are promising sources of bioactive compounds. In the present study, qualitative and quantitative analyses of selected bioactive components in olive fruits, oils, and pomaces were performed. Total polyphenol content and antioxidant activity were analyzed in all samples (humid pomaces 2015: TPP, 26.0 ± 1.5–43.7 ± 3.0 g(GAEq)/kg DW; TEAC/ABTS, 189.5 ± 3.7–388.1 ± 12.0 mmol(Trx)kg DW). Radical (DPPH) quenching potential was analyzed via photometric and EPR methods, obtaining Vis/EPR signal ratio by 1.05 ± 0.45 and 1.66 ± 0.39 for fruits and pomaces, respectively. Through HPLC‐UV and HPLC‐MS/MS techniques, oleuropein and hydroxytyrosol, as well as selected hydroxycinnamic acids and flavonoids, were identified and quantified in olive fruits and pomaces. The main components were rutin, luteolin, and chlorogenic acid. Cytotoxic assay on fibroblast cells revealed toxic effects for selected extracts at highest tested concentrations (5%).
Highlights
Olea europaea L. is one of the most diffuse plants in the Mediterranean area, from which the extra‐virgin olive oil (EVOO) is traditionally obtained by cold pressing of olive fruits
Total polyphenol content and antioxidant activity were analyzed in all samples (humid pomaces 2015: total polyphenol content (TPP), 26.0 ± 1.5–43.7 ± 3.0 g(GAEq)/kg DW; Trolox‐equivalent antioxidant capacity assays (TEAC)/ABTS, 189.5 ± 3.7–388.1 ± 12.0 mmol(Trx)kg DW)
EVOO represents the most used dressing in the Mediterranean diet, and many studies report its beneficial effects on human health (Battino et al, 2018; Buckland & Gonzalez, 2015; Covas, Torre, & Fitó, 2015; Delgado‐Lista et al, 2016; Estruch et al, 2018; Finicelli et al, 2018; Guasch‐Ferré et al, 2014; Khalatbary, 2013; Konstantinidou et al, 2010; Pérez‐Martínez, García‐Ríos, Delgado‐Lista, Pérez‐Jiménez, & López‐Miranda, 2011)
Summary
Olea europaea L. is one of the most diffuse plants in the Mediterranean area, from which the extra‐virgin olive oil (EVOO) is traditionally obtained by cold pressing of olive fruits. Mediterranean countries produce about 30 × 106 m3 of mill waste These by‐products are pathogen‐free and very rich in organic matter, in nutrients, and are characterized by high levels of bioactive molecules (polyphenols), showing strong antimicrobial and phytotoxic activities and not biodegradable. Several studies indicate the possibility to increase the stability and the bioavailability of antioxidant and natural bioactive molecules using new carrier systems, like liposomes or polymeric micelles’ formulations (Bonechi et al, 2018; Leone et al, 2018, 2016; Zhang, Huang, & Li, 2014) Given this opportunity, the present study explored the chemical and nutraceutical characterization of products and by‐products of O. europaea L.: olive fruits (primary agricultural products), EVVOs (primary agro‐industrial products), pomaces (by‐products from agro‐ industrial processing), collected at the harvestings in 2014–2015. This represents a challenge and a great opportunity from both environmental and economical points of view, building a model to increase the sustainability of agricultural and agro‐industrial productions
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